A couple of years ago, I posted this Deviled Eggs with Brown Sugar Bacon recipe on our previous blog. It was actually titled “Deviled Eggs,” but I thought I would jazz that up a little since I wanted to repost them here.
Y’all. Easter is coming up in a few days! This will be a good way to use some of those eggs that you will be dyeing this weekend. Gosh, I haven’t done that in ages.
This particular recipe is adapted from the Magnolia Table cookbook. I have only made a couple of recipes from Joanna Gaines’ books (there are 2), but so far they have been really good. There’s a fun Facebook group that I belong to where everyone tries the recipes and then posts their photos and comments. It’s kind of fun, so I will probably share this one soon.
If you have never cooked your bacon in the oven, this will be good practice. It sure saves a lot of time and clean-up. I actually found the directions for that on a Google search, before I even saw this recipe. If you have a crowd to cook for, you will really appreciate this process. In this recipe, the bacon is coated in brown sugar, so certainly try that any time, not just for deviled eggs!
I have used my Mom’s recipe for boiling eggs for years and years, and it will prevent that green “coating” around the yolks. You know what I’m talking about, and you really don’t want to overcook those yolks and get that color, unless you are going to serve Green Eggs and Ham–LOL!!
We like deviled eggs on many occasions and sometimes not for any special day at all. This is reminding me that I haven’t had an egg salad sandwich in FOR-EV-ER. I am going to have to do something about that and we have plenty of eggs because our friend has chickens and just brought over a dozen or so yesterday. Oh yes.
Try out these deviled eggs with this muffin recipe for a tasty breakfast.
Deviled Eggs with Brown Sugar Bacon
Description
A twist on the standard recipe, these Deviled Eggs with Brown Sugar Bacon are a delicious side to your Easter ham or for your next picnic.
Ingredients
- 12 large eggs
- 1/2 lb. bacon
- 1/4 cup light brown sugar, packed;kosher salt
- 1/2 cup mayonnaise
- 1 tablespoon dill weed, plus extra for garnish (optional)
- 1 tablespoon chives, minced
- 1 teaspoon dried mustard
- 1 tablespoon paprika (optional for garnish)
Instructions
Preheat oven to 375° F.
Line a rimmed baking sheet with foil.
Spread the brown sugar on a plate. Press both sides of each uncooked bacon slice into the sugar to coat. Arrange the slices on the baking sheet. Bake until crispy, about 15 minutes. Let cool on the sheet.
While bacon is cooking, place eggs in a single layer in a large pan and cover with water. Bring to a full, rolling boil. Remove from heat, cover and let stand for 15 minutes.
Place water and ice in a large bowl. Drain the eggs and then quickly place them into the ice water and let them cool completely.
Peel the eggs, rinse, and pat dry. Slice in half lengthwise. Carefully scoop out the yolks into a large bowl and set aside the whites.
Add mayonnaise, dill, chives, mustard, and 1/4 teaspoon salt to the egg yolks. Mix well, mashing yolks well.
Using a spoon, gently fill the egg whites.
Chop the cooled bacon and top the eggs. Sprinkle with dill or paprika.
Arrange eggs on a platter, cover tightly and chill in the refrigerator for an hour before serving.
